Rhubarb chutney - my quest

[Nyleve]

I've always felt that rhubarb has great potential in the chutney department. But the ones I've tasted I haven't liked at all. Here were my parameters: sweet AND spicy (hot spicy); NO raisins or dates or other dried fruit; no cloves, cinnamon, etc. So today I experimented - and success! Here's my recipe (more or less). The results are a nicely hot but also sweet chutney, with just a hint of Indian spicing, that is just screaming for some samosas or other Indian snacks. I made about 4 pint jars of it.

8 cups diced rhubarb
3 cups sugar
1-1/2 cups cider vinegar
4 cloves garlic, chopped (or more)
2 large onions, chopped
1/4 cup (or so) minced fresh ginger
3 jalapeno peppers, chopped
1/4 cup diced crystallized ginger
1 tsp. salt
1 tsp. (or so) cumin seeds
1/2 tsp. (or so) hot pepper flakes

Everything goes in a large pot. Bring to a boil over medium-high heat, then lower the heat and cook, stirring often, until quite thick - at least one hour. Make sure you stir more often toward the end of the cooking time to avoid scorching and sticking.

Spoon into hot, sterilized canning jars, seal with a new lid and let cool. This recipe made about 6-1/2 to 7 cups of chutney.

[bluedog67]

I am psyched to see this recipe and will try it. I COMPLETELY agree about chutney flavors. Everyone adds raisins and cinnamon and they all end up tasting alike. I heart rhubarb, so I will give this a go!

[Nyleve]

Full disclosure here: my chutney included a couple of old apples that were festering in my fruit bowl. Also - if I were to make it again, I would specifically look for some kind of hot red pepper (fresh) instead of the jalapenos - for colour. Also you can easily adjust flavours to your own taste - I might go hotter next time.

Enjoy!